Real Recipes From Real Home Cooks ®

rice noodles with shrimp and cilantro

(1 rating)
Recipe by
Doreen Fish
Oshawa, ON

This pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro....so delicious!!! I added a little asian chili paste to the sauce because we like the extra heat.....

(1 rating)
yield 3 -4

Ingredients For rice noodles with shrimp and cilantro

  • 6 oz
    1/4-inch-wide dried rice noodles (pad thai)
  • 2 md
    limes,1 juiced and 1 cut into wedges
  • 1 1/2 Tbsp
    packed light brown sugar
  • 2 tsp
    soy sauce
  • 1 tsp
    fish sauce
  • 3/4 lb
    peeled and deveined large shrimp (31 to 40 per lb.)
  • 3 Tbsp
    canola or peanut oil
  • 1/2 tsp
    ground coriander
  • freshly ground black pepper
  • 1/2 md
    red bell pepper, cored, seeded, and finely diced
  • 1 md
    jalapeño, seeded and finely diced...if you want some heat use a large pepper or a serrano pepper
  • 1 lg
    shallot, finely diced
  • 1/4 c
    chopped fresh cilantro

How To Make rice noodles with shrimp and cilantro

  • 1
    Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well. In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt. Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes. Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

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